Citrus Fiber as a Food Product Ingredient-technology and benefits

Brock Lundberg Tris Chapman

ICBC Conference

Clearwater Beach, FL September 19, 2013

• Privately owned innovation driven ingredient company • Produces and markets food ingredients made from citrus

byproduct stream substrates and in combinations with other ingredients

What does our technology do? Enhances the Functionality of Natural Plant Materials™ Imparts Fibers with Increased (up to 20x) Internal Surface Area

Orange Pulp Before After

Silver Award for the Most Innovative Food Ingredient

At Food Ingredients Europe 2007 Citri-Fi won the silver award of 57 new ingredients that

entered the competition for

Most Innovative Food Ingredient

®

Products Produced by Fiberstar

Our main product line that includes 9 product types based on composition and particle size. The products have great versatility in the application scope that includes meat, bakery, beverages, sauces and dressings, prepared foods, dairy, soups, fruits and vegetables, pet food etc. The best selling product line produced by Fiberstar.

Food grade product line that includes Citri-Fi blended with a gum based stabilizer system. The blends target specific application to meet specific goals. Product consists of 3 product types and is a result of cooperation between Fiberstar and Gum Technology Corp. a US based company.

Cosmetic grade product made from dried orange pulp that performs a function of a natural cosmetic emulsion stabilizer.

Water Holding Capacities of Various Fibers

Various Fibers WHC (ml/g)

Citri-Fi 200* 13.35

Citri-Fi 100* 9.95

Potato Fiber 9.39

Carrot Fiber 6.56

Orange Fiber 5.02

Wheat Fiber 200 4.69

Cottonseed Fiber 3.13

Tomato Fiber 2.98

Cellulose, 30 micron 2.78

Beet Fiber 2.68

Wheat Fiber 600-30 2.65

Soy Fiber 2.48

Oat Fiber 2.32

Water holding Capacity measured using AACC Standard Method #56-30

Holistic composition Left whole, citrus fibers include both soluble and insoluble fiber, protein and sugar.

Citrus fiber Composition Calories 2.26 cal / g Fiber, Total Dietary 68.2%

Total Fat 1.05 % Soluble Fiber 33.3%

Carbohydrates, Total 80.73% Insoluble Fiber 34.9%

Sugars 7.36% Moisture 7.42%

Protein by Dumas 8.15% Ash 2.65%

Quality & Texture

Nutrition

Label Declarations

Profit Margins

Our Customers Use Citri-Fi to Improve…

Muffins: Partial Oil Replacement Example Formula

For 50% fat replacement in muffins, we replaced 15 grams of oil (of 30 grams total formula oil) with 1.88 grams Citri-Fi and 13.12 grams water. Citri-Fi was incorporated into the formula at 0.125 times the amount of oil replaced, additional water was added at 7 times the weight of Citri-Fi.

Muffins Comparative Formulas (in grams)

Ingredient Control Partial Oil Replacement

Muffin Mix 100.00 100.00

Eggs (whole) 35.00 35.00

Oil (canola) 30.00 15.00

Water 22.00 22.00

Citri-Fi 100 0.00 1.88

Water (additional) 0.00 13.12

Blueberries 30.00 30.00

Total 217.00 217.00

Objective 1: Partial Oil and Fat Replacement

Procedure & Results • Premix Citri-Fi into dry muffin mix • Pour all water into mixer • Add muffin mix into water, mix for one minute on low and three minutes on

medium • Scrape bowl, add eggs and oil, mix for one minute on low and two minutes on

medium • Fill baking cups, bake at 375° F (or 190.5° C) for 25 minutes

Objective 1: Partial Oil and Fat Replacement

Batter Density Control Citri-Fi 100

1.071428 1.079939

Height Rise Control Citri-Fi 100

Large Muffins 15.84 15.50 Mini Muffins 13.32 13.22

Reduced Fat Muffins

Control 50% Reduced Fat with

Citri-Fi 100FG

Thank you for your Interest

Fiberstar, Inc. 713 St. Croix Street, River Falls, WI 54022

Brock Lundberg Phone: (715) 874-4656 Email: lundberg@fiberstarbio.com